Coat the bottom of a baking pan with some olive oil. Take one sheet and place it over the pan bottom. If it is wider, gently wrinkle it with hands in order to fit the pan. In the same way, one by one, lay down two other sheets.

Evenly, sprinkle the crumbled cheese and chopped mint. Put a new layer of 3 sheets on top. It is important to be placed one by one, in order to preserve the air between them.

With a sharp knife, carefully cut the pie into 6 rectangular pieces.

Evenly, pour the olive oil over the pastry. Wait a minute or two to absorb.

Meanwhile, mix the eggs with the sparkling water. Spread mixture evenly over the pie. Allow to absorb completely.

Bake for about 30 minutes until browned.

If you use a metal pan, it is good to pre-heat the oven to 200 degrees C. Once you put the pie in the oven reduce the heat to 180 degrees C.

I used a ceramic dish, and was afraid that it could crack from the heat. Because of this I did not preheat the oven in advance.